James Tanner served up a delicious gluten-free strawberry Victoria Sponge on today’s episode of Lorraine.

The ingredients are: 225g butter, softened, 225g caster sugar, 4 large free range eggs, beaten, 2 drops vanilla extract, 3 tbsp milk, 225g brown rice flour, 1 heaped tbsp gluten free baking powder, Pinch of crushed sea salt, 4 tbsp strawberry jam, 250ml whipping cream, lightly whipped and 150g fresh strawberries, cut into quarters.

To decorate: 8 strawberries, halved and 75g blueberries, to decorate.